RumChata Snickerdoodle Sandwich Cookies Recipe

One of your holiday favorites just got better! The classic snickerdoodle gets a yummy RumChata update in this easy to make holiday cookie recipe. This kid’s cookie is all grown up—great for adult holiday parties or a fun girls’ night out gift exchange goodie!
Makes: 2 Dozen
Skill Level: None

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Step 1

Preheat oven to 375ºF.

Step 2

In medium bowl, combine flour, cream of tartar, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat butter and 1-1/2 cups sugar with electric mixer on medium speed until light and fluffy. Add eggs and 1 tablespoon RumChata, mix well. Add flour mixture to the butter mixture; mix only until incorporated.

Step 3

Roll dough into 1-in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon; roll balls in mixture to coat and place 2 in. apart on cookie sheet.

Step 4

Bake 8-10 minutes or until lightly browned, but still soft. Cool 3 minutes on pan. Remove to cooling grid; cool completely.

Step 5

For filling, beat shortening, confectioners’ sugar, 1/4 cup RumChata and 1/4 teaspoon salt with electric mixer on medium speed until smooth. Spread cookies with filling and sandwich together. If desired, roll edges of cookies in White Pearlized Sugar.

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sifted all-purpose flour

2 3/4 cups sifted all-purpose flour

cream of tartar

2 teaspoons cream of tartar

baking soda

1 teaspoon baking soda


1/2 teaspoon salt (divided)

butter, softened

1 cup butter, softened (2 sticks)

granulated sugar

1 3/4 cup granulated sugar (divided)


2 Eggs


1/4 cup + 1 tablespoon RumChata liqueur (divided)

ground cinnamon

2 teaspoons ground cinnamon

vegetable shortening

1 cup solid vegetable shortening

Confectioners’ Sugar

2 cups sifted Confectioners’ Sugar (approximately 1 lb.)

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